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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Tables 1-7 — Quarterly Progress Report on Salmonella and Campylobacter Testing of Selected Raw Meat and Poultry Products: Preliminary Results, July–September 2011

 
 
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Table 1a: Salmonella Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.

Product class Performance
standard
(percent
positive for Salmonella)
(%)
Number
of samples
tested
Maximum
number of
positives to
achieve
standard
Category 1 § Category 2T
(letter T
standing
for
transitioning) §
Category 2 § Category 3 §
Broiler* 7.5 51 5 recent two set results ≤2 last set ≤2 and prior set >2 w/o failing either last one or two sets ≥2 w/o failing most recent set ≥ 6
Ground Beef + 7.5 53 5 most recent two set results set ≤2 last set ≤2 and the prior set >2 w/o failing either the last one or two set results ≥2 w/o failing most recent set ≥6
Ground Chicken 44.6 53 26 most recent two set results set ≤13 last set ≤13 and the prior set >13 w/o failing either the last one or two set results ≥13 w/o failing Most recent set ≥27
Ground Turkey + 49.9 53 29 most recent two set results set ≤14 last set ≤14 and the prior set >14 w/o failing either the last one or two set results ≥14 w/o failing Most recent set ≥30
Turkey * 1.7 56 4 most recent two set results set ≤2 last set ≤2 and the prior set >2 w/o failing either the last one or two set results ≥2 w/o failing Most recent set ≥5

*New performance standards for broiler and turkey carcasses were implemented July 1, 2011.
§Establishment category, which is based on the most recent two sets completed.
+FSIS is now rounding down the allowable positives for Category 1 status for those product classes having odd numbered standards or guidelines. Therefore the current performance standards will be: Broiler (Category 1: ≤2 vs ≤3 Salmonella positive results), Ground Beef (Category 1: ≤2 vs ≤3 Salmonella positive results), and Ground Turkey (Category 1: ≤14 vs ≤15 Salmonella positive results).
 

Table 1b: Campylobacter Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.

Product class Performance
standard
(percent
positive for Campylobacter)
(%)
Number
of samples
tested
Maximum
number of
positives to
achieve
standard
Category 1 Category 2T
(letter T
standing
for
transitioning)
Category 2 Category 3
Broiler 10.4 51 8 T.B.D. T.B.D. T.B.D. T.B.D.
Turkey 0.79 56 3 T.B.D. T.B.D. T.B.D. T.B.D.
Categories for Campylobacter to be determined (T.B.D.).
 

Table 2a: Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Third Quarter CY 2011 (July 1, 2011 - September 30, 2011).

All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive
Broilers 1035 39 3.8% 418 44 10.5% 111 45 40.1% 1564 128 8.2%
Ground Beef 494 34 6.9% 3892 107 2.7% 1163 24 2.1% 5578* 165 3.0%
Ground Chicken 0 0 N/A 134 28 20.9% 10 9 90.0% 144 37 25.7%
Ground Turkey 148 25 16.9% 14 0 0.0% 11 0 0.0% 173 25 14.5%
Turkeys 359 6 1.7% 137 5 3.7% 13 0 0.0% 509 11 2.2%
*This includes 29 samples taken at plants of unknown HACCP size.
 
Table 2b: Percent Positive Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Third Quarter CY 2011 (July 1, 2011 - September 30, 2011).

All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive
Broilers 800 57 7.1% 175 21 12.0% 19 6 31.6% 994 84 8.5%
Turkeys 311 10 3.2% 75 14 18.7% 0 0 0.0% 386 24 6.2%

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Table 3: Broiler Establishments, by Category, Quarter 3 CY 2011
Broiler Establishments By Category, Quarter 1 - 3 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 148 87% 150 87% 143 88%
2T 9 5% 10 6% 9 6%
2 12 7% 11 6% 11 6%
3 2 1% 1 1% 0 0%
TOTAL * 171 100% 172 100% 163 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4: Turkey Establishments, by Category, Quarter 3 CY 2011
Turkey Establishments By Category, Quarter 1 - 3 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 27 82% 27 79% 28 85%
2T 5 15% 6 18% 5 15%
2 1 3% 1 3% 0 0%
3 0 0% 0 0% 0 0%
TOTAL * 33 100% 34 100% 33 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5: Ground Beef Establishments By Category, Quarter 3 CY 2011
Ground Beef Establishments By Category, Quarter 1 - 3 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 279 82% 264 81% 218 81%
2T 24 7% 25 8% 21 8%
2 31 9% 30 9% 23 9%
3 8 2% 6 2% 7 2%
TOTAL * 342 100% 325 100% 269 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 6: Ground Chicken Establishments By Category, Quarter 3 CY 2011
Ground Chicken Establishments By Category, Quarter 1 - 3 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 9 90% 9 90% 8 89%
2T 0 0% 0 0% 0 0%
2 1 10% 1 10% 1 11%
3 0 0% 0 0% 0 0%
TOTAL * 10 100% 10 100% 9 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 7: Ground Turkey Establishments By Category, Quarter 3 CY 2011
Ground Turkey Establishments By Category, Quarter 1 - 3 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 21 95% 21 95% 18 100%
2T 1 5% 1 5% 0 0%
2 0 0% 0 0% 0 0%
3 0 0% 0 0% 0 0%
TOTAL * 22 100% 22 100% 18 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (October 31, 2011) Christopher Aston
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Last Modified Aug 22, 2013